To Bake:1. Pre-heat oven to 350. Line baking sheet with non-stick aluminum foil. Spray oil on it.2. In the bowl of stand mixer, add dry ingredients and mix well with a whisk.3. Add the butter, palm oil, eggs, vanilla, and yogurt. Mix well with paddle attachment.4. You can use a donut maker or do what I did. Scoop out ¼ cup of dough and drop it into a small bowl filled with miracle flour blend. Lightly coat. Pat out to about ½” thick. Lay on foil. I used a medicine cup that we had left over from all those years of giving Connor liquid medicine (regretfully). I used it to make the whole in the center. Remove the ring and lay next to whole. Bake for 13 minutes. They will not be brown except on the bottom.

To Fry:1. Heat Palm oil ( I used) or Refined coconut oil in a saucepan. About ¾ cup deep. Heat on Medium High. When melted turn down to medium heat, so you don’t scorch.2. Drop a donut hole into oil. If it floats immediately then the oil is ready. Cook donuts until brown flip and do the other side. It only takes a minute or two. If they are still doughy inside, then bake for 4-5 minutes.3. Remove donuts from oil with slotted spoon and place on wire rack to drain and cool. *You may want to lay paper towels under rack to absorb excess.4. Make glaze and glaze as you eat. That way any you don’t eat you can save and re-heat. Not going to work if they are glazed already.

These are wonderful warm and good cold. I got the original recipe from Gluten Free on a Shoestring Cookbook and modified it a little.